Whiskey Caramel Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the whiskey caramel:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">80g unsalted butter, room temperature</li><li class="ingredients-single-item">120ml double cream</li><li class="ingredients-single-item">60ml good-quality whiskey (bourbon or Irish)</li><li class="ingredients-single-item">½ tsp sea salt flakes</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">150g dark chocolate (70% cocoa solids), chopped</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">15g unsalted butter</li><li class="ingredients-single-item">Sea salt flakes, for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, combine the flour, icing sugar and salt in a food processor or large bowl. Add the cold cubed butter and pulse (or use fingertips) until the mixture resembles fine breadcrumbs. This cold butter method ensures a flaky, crisp pastry as the butter melts during baking creating steam pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually add just enough ice-cold water to bring the dough together without making it sticky. Cold ingredients prevent gluten development, keeping your pastry tender. Shape into a disc, wrap in cling film and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/Gas 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Line your tart tin, pressing gently into edges without stretching the dough. Trim excess and prick base with a fork. Return to refrigerator for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled tart case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper. Continue baking for 8-10 minutes until the base is golden and completely dry to the touch. Cool completely in the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the caramel, place the sugar in a heavy-bottomed saucepan over medium heat. Watch carefully without stirring (stirring can cause crystallization) until it melts and turns amber (around 170°C on a thermometer). Swirl the pan gently to ensure even melting. The caramelization process is creating complex flavors through the Maillard reaction.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once caramelized, carefully add the butter (it will bubble vigorously) and whisk until completely melted. Remove from heat and slowly pour in the cream, whisking continuously to avoid lumps. Return to low heat if needed to smooth out any hardened caramel.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the whiskey and salt, stirring to incorporate. Simmer for 1-2 minutes to cook off some alcohol while retaining the whiskey flavor. Pour the warm caramel into the cooled tart case and refrigerate for at least 2 hours until set but still slightly soft.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer at the edges (don't boil). Pour the hot cream over the chocolate, let stand for 1 minute, then stir gently until smooth and silky. The fat emulsifies with the liquid, creating that signature glossy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the butter to the warm ganache and stir until completely incorporated for extra shine and richness. Pour over the chilled caramel layer and gently tilt the tart to create an even top layer. Refrigerate for at least 1 hour until set.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Before serving, let the tart stand at room temperature for 15-20 minutes to allow the flavors to develop fully (chocolate and caramel taste better slightly warmed). Sprinkle with sea salt flakes to enhance the contrasting flavors. Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Your Whiskey Caramel Tart will keep refrigerated for up to 3 days.</li></ol>